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+--- Thread: eye round (/thread-108.html)
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- hotwine - 05-29-2003
Tell the lil' darlin's you're chit-chattin' with all your boyfriends. That'll get 'em stirred up!
- Georgie - 05-29-2003
Oh, honey, at this time of the year they don't need any help from me to be stirred up!
I think we're down to 18 days. BTW I cooked the little eye round tonight after marinating it in EVOO,red wine vinegar,a shot of Worcestershire and a heavy sprinkling of McCormick's Grill Mates Montreal Steak seasoning and it came out delicious. Not at all tough. Unfortunately I had to go wineless since it's choir practice night. Port to follow to be sure. I'm having a dinner party on June 8th and those Beef Medallions in Cognac sauce sound delicious. I'm open to other suggestions of something delicious and not too difficult.
- Innkeeper - 05-29-2003
http://www.wines.com/ubb2/Forum13/HTML/000154.html
Be sure to note the mods at the bottom of the thread. This is how we have been doing it henceforth.
- Georgie - 05-29-2003
That sounds wonderful. Copied and pasted to my recipe file. Where do you get these great recipes? I wish you'd write a cookbook. I bet you could easily sell over 7000 copies!
- Bucko - 05-29-2003
Feed the eye to the dawg and go out and buy a decent cut of beef already! Sheezzzz... we're going to have to send YOU to the corner..... [img]http://www.wines.com/ubb2/biggrin.gif[/img] [img]http://www.wines.com/ubb2/biggrin.gif[/img]
- Georgie - 05-29-2003
I must just be a good cook, because it was not at all tough. (Not to mention...doctor's salary....teacher's salary...ahem!)
- Bucko - 05-29-2003
I know, but with malpractice run amok, insurance cutting costs on the back of the physician, Medicare paying a pauper's wage, and increased operating costs, MAYBE I'll make it up to a teacher's salary next year...... [img]http://www.wines.com/ubb2/frown.gif[/img] [img]http://www.wines.com/ubb2/frown.gif[/img] [img]http://www.wines.com/ubb2/frown.gif[/img]
- Georgie - 05-30-2003
I'll let you know the next time eye round is on special, Bucko. [img]http://www.wines.com/ubb2/smile.gif[/img]
- dananne - 05-30-2003
Georgie --
18 more days! Ugh! I wouldn't even want to think about that. Today is the last day here for most private schools, including mine.
I do so enjoy creating the school calendar [img]http://www.wines.com/ubb2/smile.gif[/img]
If we had to go into a sweltering Atlanta June, I think my middle schoolers would prove, shall we say, difficult to motivate. Our elementary kids, on the other hand, are very disappointed summer's here. I'm guessing the teachers have a different view [img]http://www.wines.com/ubb2/smile.gif[/img]
As for me, I didn't want to hire a teacher, so I'll be working in our preschool summer camp beginning June 9. I will, however, be only working 4 day weeks. Also, I'll be taking a few vacations. I'm traveling to Chicago for my brother's wedding, and before the 4th of July, I'll be hiking the Georgia segment of the Appalachian Trail (hopefully, more successfully than Bill Bryson in A Walk in the Woods).
Did I see correctly that you have a gig at the beach this summer? Any other summer plans for you?
- Innkeeper - 05-30-2003
Here is a cleaned up, modified version of the recipe. Its genesis is from a cookbook called “The Art of Sicilian Cooking†by Anna Muffoletto, circa 1971. We have volumes of the most prestigious works on Italian cooking, but learned more from this little tome of 224 pages than all the rest put together.
BISTECCA ALLA PIZZAIOLA:
The Beef:
1 Medium onion chopped
2 tbl Olive oil
1 1/2 lb (or slightly larger) Eye of round roast
28 oz can Crushed (ground) tomatoes
1 tsp Crushed garlic
1 tsp Salt
1/4 tsp Black pepper
1/4 tsp Crushed red pepper
1/2 tsp Granulated garlic (powder)
1 tbl Dry oregano
Slow pot
The Polenta:
2 C Water
1 C Polenta (cornmeal)
1/2 tsp Salt
2 tbl Butter
1/2 C Grated imported Provolone or other grating cheese
Loaf pan
Slice roast crosswise into one inch thick steaks. In a skillet, sauté onion in oil for three minutes. Add steaks and brown for two minutes on each side. Mix remaining sauce ingredients in a bowl. Add onions, steaks, and tomato sauce to slow pot. Cook on low for eight hours.
In a saucepan, boil water and add polenta, stirring rapidly. Cook until it looks like grandma’s porridge. Stir in salt, butter, and cheese. Pour into greased loaf pan, and bake at 350º for 20 minutes. Cool and cut into 1/2 inch slices.
Serve the beef and polenta, both covered with sauce, with salad.
- Georgie - 05-30-2003
Thanks so much,IK. Sounds like a great book. I still say you should write a cookbook.
Dananne, I am very jealous that today is your last day. It gets plenty hot in NJ by June 25 which is my last day. Really optimal teaching conditions, as you can guess. The hotel job is a fun one. It's nice to have a break from kids for a couple of months. No other big plans for me this summer, I'm afraid. Haven't had a summer off since I was 16 years old. Still looking for a rich, old geezer to rescue me....
- Bucko - 05-30-2003
Foodie has a book out, you know....
- Bucko - 05-30-2003
**Still looking for a rich, old geezer to rescue me....**
You're looking for a guy with the following measurements: 88-40-104
Eighty-eight years old, 40 million in the bank, with a fever of 104.......snicker.
- Georgie - 05-30-2003
Yeah, that sounds like my dream guy, all right. But, hey, 30 million would be acceptable. I do remember hearing about foodie's book, now that you mention it. Foodie, if you're reading this, how could I get a copy?
- Thomas - 05-30-2003
Amazon.com or is-wine. The title is, Garlic, Wine and Olive Oil: Historical Anecdotes and Recipes.
- winedope1 - 05-30-2003
so where do I find this rich old geezer, Bucko?? Sounds like a deal and a steal to me! (haha) WD